RT info:eu-repo/semantics/article
T1 Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material
A1 Benito Román, Oscar
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
K1 Food science
K1 Food technology
K1 Pea protein
K1 Encapsulation
K1 Microfluidization
K1 Rice bran oil
K1 Spray drying
K1 PGSS
K1 Ingeniería química
K1 Chemical engineering
AB In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the firststage, the emulsification process by high pressure homogenization was studied and optimized. The effect of theworking pressure (60–150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) andmaltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2–4) on the emulsion droplet size (EDS)was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) andcarrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS ¼ 189  3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broaderdistribution) and lower encapsulation efficiency (53   2%).
SN 2405-8440
YR 2020
FD 2020
LK http://hdl.handle.net/10259/5268
UL http://hdl.handle.net/10259/5268
LA eng
NO Junta de Castilla y Leon and ERDF Project BU301P18).
DS Repositorio Institucional de la Universidad de Burgos
RD 01-may-2024